Judi Cooks Here!

halloween candy recipe

This is the only kind of spider I want in my house. If you are looking for a quick spooky decoration/treat idea, you might want to make some candy spiders. These are about the size of a tarantula. Super simple and kids can make them, too. You only need a few ingredients. The body is made from marshmallows, the legs are chow mein noodles and the eyes are small candies. I used melting chocolate, but you can use any kind of chocolate you like.

To start, melt some chocolate. Dip the chow mein noodles in the chocolate and tap gently to remove excess. I leave one end un-dipped to make it easier to stick in the marshmallow later. Allow to harden up before going to the next step. I set them on a flexible cutting board, but wax paper is good, too. You have to peel them off later, a flexible surface is best. You’ll need 8 for each spider- so be sure to make enough. Allow for breakage. Set a marshmallow flat side down and poke 4 holes in each side, 8 total. I used a bamboo skewer. Stick a noodle “leg” in each hole. Spoon chocolate over the marshmallow until coated. Whatever drips off can be re-melted and used again. While the chocolate is still soft, press 2 candy eyes into place. Hold them for a minute to be sure they are secure. Now, you can decorate cakes with them, use them on a dessert tray- or just eat them.

Swamped by leftover Halloween candy I wanted to find a way to use some of it up. I have a dinner tonight and I am bringing dessert. Adding crushed up Heath candy bars to a classic vanilla cupcake seemed like a great idea. The cupcakes came out just right. Then I made a simple vanilla buttercream. I frosted the cupcakes and added a sprinkle of crumbled Heath Bars to finish them off. Pretty and tasty, too. If you are looking for a way to re-purpose some of the leftover candy you might want to try this recipe. I used a small food processor to crush up the candy bars. That worked out really well.

Preheat oven to 350 degrees. Line a muffin pan with 12paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Frost cooled cupcakes with vanilla frosting and sprinkle with a little crushed Heath bar. Makes12.

Vanilla Buttercream

10 T. softened butter
1½ c. powdered sugar
2 t. vanilla extract

Beat butter and powdered sugar together until smooth. Add vanilla and beat until fluffy. Makes enough to frost 12 cupcakes.